Grind together the above roasted dry masala along with grated coconut, tamarind paste, turmeric powder, jaggery, hing, salt and 2 chopped onions. Add corriander powder if using (instead of seeds). Add as much water as needed to get a semi solid paste (about 1/4 cup water). The ground masala should not be watery.

Mix the remaining chopped onions to the ground masala.

Stuff this masala into the slit eggplants.

In a skillet / wok / karahi, heat oil and place stuffed eggplants in one level.

Add required amount of water (anywhere from 1-2 cups) to left over masala and pour over the eggplants.